Directions:
- Preheat the broiler. Line a 13 x 9-inch pan with foil.
- Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
- Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
- Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
- Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
- Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.18 Kcal (428 kJ) | ||
| Calories from fat | 69.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Sodium | 148.71mg | 6% | |
| Potassium | 284.95mg | 6% | |
| Total Carbs | 8.73g | 3% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 1mg | 5% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 80.62 Kcal (338 kJ) | ||
| Calories from fat | 54.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 12% | |
|---|---|---|---|
| Sodium | 117.33mg | 6% | |
| Potassium | 224.81mg | 6% | |
| Total Carbs | 6.88g | 3% | |
| Sugars | 3.76g | 19% | |
| Dietary Fiber | 1.65g | 8% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 11.8mg | 25% | |
| Iron | 0.7mg | 5% | |
| Calcium | 13.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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